This Instant Pot Miso Ramen is the perfect way to enjoy an authentic Japanese meal from the comforts of your own home, with homemade chicken stock, ramen, shredded chicken, green onion, and a ramen egg.
I love ordering ramen at a Japanese restaurant, but over time I’ve started to make it at home more often, particularly when I have a chicken carcass leftover to use for the broth. Using the Instant Pot, you’re able to make a really rich and flavorful miso ramen.
Why You’ll Love It
- Highly customizable: Adjust the spiciness to your preferences or mix in garnishes like soft-boiled eggs, toasted sesame seeds, and seaweed to add visual appeal and extra layers of flavor.
- Authentic flavor: Experience the authentic taste of Japanese ramen with homemade chicken stock infused with aromatic ingredients.
- Restaurant-quality: Impress your family and friends with restaurant-quality ramen made from scratch in the comfort of your kitchen.
» You might also like this Beef Bone Broth.
Ingredients You’ll Need
For the broth:
- Chicken Carcass – With some meat left on. Ideally leftovers from a roast chicken.
- Onion – Halved.
- Garlic – Chopped.
- Ginger – Cut into slices.
- Water
- Soy Sauce
- White Vinegar
For the soft-boiled eggs:
- Eggs
- Soy Sauce
For the ramen:
- Cooking Oil
- Shiitake Mushrooms – Thinly sliced. Found in the produce section of most grocery stores or Asian markets. Button mushrooms or sliced Portobello mushrooms can be substituted.
- Shallots – Minced.
- Garlic – Minced.
- Ginger – Grated.
- White Miso Paste
- Lower-Sodium Soy Sauce
- Rice Vinegar
- Mirin
- Chili Oil – Substitute with Sriracha sauce or red pepper flakes for added heat.
For garnish:
- Soft Boiled Eggs
- Green Onions
- Toasted Sesame Seeds
- Toasted Seaweed
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Tips for Making Instant Pot Miso Ramen
- The broth and soft-boiled eggs can be prepared in advance and refrigerated until ready to use. This makes assembling the ramen quick and easy for busy weeknights.
- Be mindful not to overcook the soft-boiled eggs to ensure a creamy yolk consistency. Seven minutes of boiling typically yields the perfect soft-boiled egg, but adjust the cooking time based on personal preference.
- Ramen is best enjoyed fresh and hot. Serve immediately after assembling to prevent noodles from becoming soggy and toppings from losing their crunch.
- If you want an easier version, use pre-made chicken stock.
How to Make Miso Ramen
Step 1: Make the broth
Place the chicken carcass, onion, garlic, and ginger in the Instant Pot with 6 cups water.
Close and lock the lid. Set the vent to sealing. Pressure cook on high for 1 hour.
Step 2: Prepare the soft-boiled eggs
Meanwhile, bring a pot of water to a boil. Carefully lower the eggs into the water. Cook at a low boil for 7 minutes. Transfer the eggs to an ice water bath. Once cooled, peel them and set them in a bowl of soy sauce. Occasionally roll the egg around in the soy sauce to marinate all sides. Refrigerate until ready to serve.
Step 3: Strain the broth
When the pressure cook time is up, do a 15-minute pressure release then release remaining pressure. Remove the solids from the stock with a slotted spoon. Strain the broth through a fine mesh sieve. Pull any chicken off the bone. Set the broth and chicken aside.
Step 4: Cook the mushrooms
Turn on saute mode on the Instant Pot. Add oil to the pot. When hot, add with mushrooms and saute for 3 minutes. Add the shallots, garlic, and ginger. Saute 2 more minutes.
Stir in miso paste, soy sauce, rice vinegar, and chili oil.
Step 5: Finish the broth
Add the chicken broth to the pot. Turn the pot to Keep Warm. Set the lid on for 20 minutes.
With 5 minutes remaining, add the noodles and the chicken meat. Put the lid back on for 5 minutes.
Ladle the ramen into bowls. Slice the soft boiled egg in half and add it to the bowl. Top with other desired garnishes.
How to Store & Reheat
Storing
Store leftover ramen in an airtight container in the refrigerator for up to 3 days. Separate the noodles from the broth and toppings to prevent them from becoming soggy.
Reheating
Broth: Reheat the broth separately from the noodles and toppings. Simply heat it on the stovetop over medium heat until warmed through, stirring occasionally to prevent sticking.
Noodles: Bring a pot of water to a boil and add the noodles. Cook them for a few minutes until heated through and tender. Alternatively, you can microwave the noodles with a splash of water for a quick reheating method.
Questions About the Recipe
Can I make this recipe vegetarian or vegan?
Yes, you can easily adapt this recipe to be vegetarian or vegan by omitting the chicken carcass and using vegetable broth instead. Substitute tofu or tempeh for the protein, and ensure all other ingredients are plant-based.
Can I freeze the broth for later use?
Yes, you can freeze the broth for future use. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use different types of noodles?
While traditional ramen noodles are commonly used, you can experiment with different types such as udon noodles, soba noodles, or even rice noodles for a gluten-free option. Cook them according to package instructions before adding them to the broth.
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Instant Pot Miso Ramen (Homemade Chicken Stock)
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
For the broth:
- 1 Chicken carcass some meat left on
- 1 onion halved
- 4 cloves garlic chopped
- 1 inch ginger cut into slices
- 6 cups (1 l) water
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) white vinegar
For the soft boiled eggs:
- 2 eggs
- 3 tablespoons (44 ml) soy sauce
For the ramen:
- 1/2 tablespoon (7 ml) cooking oil
- 6 ounces (170 g) thinly sliced shiitake mushrooms
- 1/2 cup (118 g) shallots minced
- 4 cloves garlic minced
- 1 tablespoon (7 g) ginger grated
- 3 tablespoons (51 g) white miso paste
- 2 tablespoons (30 ml) lower-sodium soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) mirin
- 1 tablespoons (15 ml) chili oil
- For garnish: soft boiled eggs green onions, toasted sesame seeds, toasted seaweed
Instructions
- Place the chicken carcass, onion, garlic, and ginger in the Instant Pot with 6 cups water.
- Close and lock the lid. Set the vent to sealing. Pressure cook on high for 1 hour.
- Meanwhile, bring a pot of water to a boil. Carefully lower the eggs into the water. Cook at a low boil for 7 minutes. Transfer the eggs to an ice water bath. Once cooled, peel them and set them in a bowl of soy sauce. Occasionally roll the egg around in the soy sauce to marinate all sides. Refrigerate until ready to serve.
- When the pressure cook time is up, do a 15-minute pressure release then release remaining pressure. Remove the solids from the stock with a slotted spoon. Strain the broth through a fine mesh sieve. Pull any chicken off the bone. Set the broth and chicken aside.
- Turn on saute mode on the Instant Pot. Add oil to the pot. When hot, add with mushrooms and saute for 3 minutes. Add the shallots, garlic, and ginger. Saute 2 more minutes.
- Stir in miso paste, soy sauce, rice vinegar, and chili oil.
- Add the chicken broth to the pot. Turn the pot to Keep Warm. Set the lid on for 20 minutes.
- With 5 minutes remaining, add the noodles and the chicken meat. Put the lid back on for 5 minutes.
- Ladle the ramen into bowls. Slice the soft boiled egg in half and add it to the bowl. Top with other desired garnishes.
Notes
- The broth and soft-boiled eggs can be prepared in advance and refrigerated until ready to use. This makes assembling the ramen quick and easy for busy weeknights.
- Be mindful not to overcook the soft-boiled eggs to ensure a creamy yolk consistency. Seven minutes of boiling typically yields the perfect soft-boiled egg, but adjust the cooking time based on personal preference.
- Ramen is best enjoyed fresh and hot. Serve immediately after assembling to prevent noodles from becoming soggy and toppings from losing their crunch.
- If you want an easier version, use pre-made chicken stock.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.